|2 pounds fresh, ripe tomatoes||1 medium onion, peeled and cut in half|
|5 tablespoons butter||3/4 pounds pasta|
We usually do this with spaghetti, but Marcella recommends Potato Gnocchi.
Core tomatoes and blanch them in boiling water for 30-60s. Put them in cold water to cool, and then the peels should fall right off. Chop the peeled tomatoes into coarse pieces and put them in a large saucepan with the butter, onion, and a couple pinches of salt. Cook uncovered at a slow simmer for 45-60 minutes. After 30-45 minutes put the pasta water on to boil with lots of salt. Before the pasta is ready, remove a few tablespoons of cooking water.
When the pasta is ready, remove the onion from the tomato sauce and discard. Taste and correct for salt. Mix the drained pasta with the sauce and a little of the pasta water. Serve with grated parmesan.